Remember this Multigrain pancake mix.. It makes amazing pancakes!
It is Friday, and time to plan the weekend breakfast right. How about some Samoa Cookie Pancakes. Easy to put together and dare I say very addictive.
Fluffy pancakes, topped with Date caramel, toasted Coconut and a chocolate drizzle. Insanely delicious.
These can be easily made gluten-free with you favorite gluten-free pancake recipe, or try my mutligrain Gluten-free Pancake Mix.
I had my temporary crown fitting yesterday that took like 2.5 hours and squeezed all the energy out of me. I am still dazed and my brain is working on some half somewhere mode. So less words, more pictures, more ideas and recipe today.
More Breakfast ideas…
these Cinnamon Rolls with maple coffee icing. yum!
Samoa French Toasts and Molten Chocolate French Toasts
Tiramisu French toasts
Coconut Crusted Baked French Toasts
This tofu-free Frittata with mushrooms and Almond Feta
and lots more sweet and savory breakfast options here
Date Caramel adapted from Fork and Beans Caramel
Samoa Cookie Pancakes
Fluffy Multigrain Pancakes with Date Caramel, Toasted Coconut and melted chocolate or maple syrup chocolate drizzle.
Allergen Information: Free of Dairy,egg, corn, soy, yeast. Can be made gluten-free with gluten-free pancake mix.
Makes 4-5 pancakes
For the Pancakes:
1 cup my multi-grain Pancake Mix or use my gluten-free pancake mix
1/4 cup almond milk
1/3+ cup water
1/2 teaspoon lemon juice
2 teaspoons oil(optional)
a generous dash of cinnamon powder and vanilla extract
Salted Date Caramel:
7-8 Medjool Dates, depitted
1 Tablespoon Maple syrup
water as needed
1 teaspoon coconut oil
a generous pinch of fine sea salt
1/4 cup shredded dried coconut
Add the lemon juice to 1/3 cup water. Add the almond milk, water, oil, cinnamon, vanilla to the dry pancake mix. Mix until just combined and let sit for 2 minutes. If the mixture feels too thick(it is thicker than plain flour pancake mix), then add a tablespoon more water.
Heat the pan on medium heat. Grease with a little oil. Once the pan is hot, pour ladle full (1/4 cup) of the pancake batter for each pancake. Spread the batter a bit with the ladle if needed. Cover the pan for 2 minutes. Remove cover and continue for another 2 or so minutes until the top is bubbly. Flip and cook for another 2-3 minutes. Reduce head a bit to low-medium while cooking if the pan gets too hot. Or use your favorite pancake mix recipe, and adjust liquid accordingly.
Toast the Coconut:
Dry roast the coconut shreds in a pan on medium heat for a few minutes until golden.
Make Date Caramel:
Soak the dates for half an hour in warm water. Drain then blend with all the ingredients into a smooth paste. Use 2-3 Tablespoons of water or as needed for desired consistency. Omit salt for plain caramel. You can make the caramel before hand and store in the refrigerator.
Melt 1/4 cup chocolate chips on double boiler with a Tablespoon almond/coconut milk. Add more milk if you like a more flowy drizzle.
Or mix equal amount of cocoa powder, maple syrup into a smooth mixture and use. Add some coconut oil for a sheen if you like.
Top each pancake, or just the top pancake with a generous amount of the date caramel, then sprinkle with toasted coconut and drizzle melted chocolate. Use maple syrup if needed.
These pancakes are being shared at Rickis wellness weekend, Healthy Vegan Fridays.